In a medium bowl, finely mince 1 clove of garlic and combine it with ⅓ cup of grated Pecorino Romano cheese, ⅓ cup of extra-virgin olive oil, the juice of 1 lemon, ¼ teaspoon of red pepper flakes, and a pinch of kosher salt and black pepper. Whisk until smooth, about 1-2 minutes.

Add half of the thawed peas (about 5 ounces) and ½ cup of thinly sliced sugar snap peas to the dressing. Gently fold the peas into the mixture. Adjust seasoning if desired.

Take the remaining 5 ounces of thawed peas and mash them in a small bowl. Fold the mashed peas into the dressing and pea mixture for added texture.

Transfer the pea mixture onto a large serving platter, spread it out. Scatter 4 ounces of prosciutto over the top, and tear 6 ounces of burrata into pieces and place around the platter.

Garnish with fresh dill fronds and serve immediately with toasted crostini or crispy crackers.